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Thursday, August 11, 2011

Cheesy Spinach Enchiladas

My beautiful little niece spent the night with me on Saturday and I whipped her up some bean tostados. They must have been kid friendly because she seemed to like them.

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I seem to be on a Mexican kick this week - they had organic spinach on sale at the market and I bought a big clamshell of it and made these spinach enchiladas for dinner. They are great - you can make the sauce I use in these alone and dip chips in it - it makes a delicious dip!

Cheesy Spinach Enchiladas

Ingredients

1 pound fresh spinach, stems removed and well rinsed

1 chopped yellow onions

3/4 teaspoon salt

12 corn tortillas

Sauce ingredients

1 cup Nutritional yeast

¼ cup corn starch or arrowroot

½ teaspoon paprika

2 teaspoons salt

2 teaspoon ground cumin

Dash garlic powder

Dash chili powder

2 cups water

1 10-ounce cans tomatoes with green chiles

1 ½tablespoons prepared yellow mustard

Instructions

Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil. In 3 batches, add the spinach and blanch for 15 seconds. Remove with a slotted spoon and shock in an ice bath. Remove and squeeze out the excess. Chop and set aside.

In a large saucepan, add the onions and enough water to cook, stirring, until very soft, 3 to 4 minutes. Add the spinach and stir to incorporate. Remove from the heat and adjust the seasoning, to taste.
In medium-large saucepan, combine flour, nutritional yeast, salt, paprika, cumin, chili powder, and garlic powder. Add water and mix thoroughly. Heat on medium heat and stir constantly; once thickened, remove from heat. Add in tomatoes and mustard and stir until a bit thicker.Add about ½ of the sauce to the spinach mixture and stir to incorporate.
Heat tortilla by preferred method and place on a work surface. Place about 1/2 cup of the spinach mixture into the center of each tortilla and roll up into a cylinder. Place, seam side down, in a single layer across the bottom of a 9 by 13-inch casserole dish.

Pour remaining cheese sauce over the filled enchiladas and bake for 30-45 minutes.